2010 Buffalo Chicken Salad

By boandozzy

1 serving equals 229 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 644 mg sodium, 16 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat. Originally published as Buffalo Chicken Salad in Healthy Cooking June/July 2009, p42

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 2 tablespoons Louisiana-style hot sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch romaine, chopped
• 2 celery ribs, chopped
• 1 cup shredded carrots
• 1/2 cup fat-free ranch salad dressing

Preparation

Step 1

In a large nonstick skillet, saute chicken in oil until no longer pink; drain. Stir in the hot sauce, salt and pepper.

In large bowl, combine the romaine, celery and carrots. Divide among four plates. Top with chicken. Serve with ranch dressing.
Yield: 4 servings.